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Hickory Smoked Royal Ribs Recipe
|Hickory chips||1⁄2 Cup (8 tbs)|
|Catsup||3⁄4 Cup (12 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Olive oil/Cooking oil||1⁄4 Cup (4 tbs)|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Brown sugar||1 Tablespoon|
|Dry mustard||2 Teaspoon|
|Chili powder||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Cumin seed||1 Teaspoon, crushed|
|Dried thyme||1 Teaspoon, crushed|
|Loin pork||4 Pound (Back Ribs Or Spareribs)|
|Pork loin back ribs/Spareribs||4 Pound|
Serving size: Complete recipe
Calories 6812 Calories from Fat 3365
% Daily Value*
Total Fat 386 g594.5%
Saturated Fat 116.7 g583.4%
Trans Fat 0.8 g
Cholesterol 2382.5 mg
Sodium 6858.7 mg285.8%
Total Carbohydrates 115 g38.4%
Dietary Fiber 12.5 g50.1%
Sugars 65.6 g
Protein 706 g1412.7%
Vitamin A 206.6% Vitamin C 157%
Calcium 101.8% Iron 277%
*Based on a 2000 Calorie diet
In saucepan stir together catsup, onion, oil, vinegar, water, lemon juice, Worcestershire sauce, brown sugar, dry mustard, paprika, chili powder, garlic, bay leaves, cumin seed, thyme, salt, and pepper; simmer 10 minutes.
Lace ribs accordion-style on spit; secure with holding forks.
In covered grill place hot coals on both sides of foil drip pan.
Sprinkle coals with some dampened hickory chips.
Attach spit; position drip pan under meat.
Turn on motor; lower the grill hood or cover with foil tent.
Grill the ribs over hot coals till done, about 1 hour.
Sprinkle the coals with chips every 20 minutes.
Brush ribs frequently with sauce mixture during the last 15 minutes of cooking.
Pass the remaining sauce.